Coffee Monday

This weekend I took the time to rethink the homemade Pumpkin Spice Latte and, based on this recipe, I think I found the method and ingredients that work for me.

I hope you’ll enjoy it, too!

The first time I attempted this, I used 1 cup of coconut almond milk for the pumpkin mixture. I LOVE this stuff, but for some reason my coffee wasn’t creamy enough…I make our coffee strong and like it on the lighter brown side once I add my creamer. With the coconut almond milk in the pumpkin mixture, it was still way too dark and I didn’t particularly care for the flavor. {I will continue to use the coconut almond milk in my smoothies and on cereal/oatmeal, however, just not in my coffee}

: Perfected {in my opinion} DIY Pumpkin Spice Latte :

1 cup whole or 2% milk {I used whole since that’s all we had on hand}

1/4 cup pumpkin puree

Couple dashes of pumpkin pie spice

Mix until blended and heat slightly in the microwave. Add 1 tbsp brown sugar to the bottom of a mug and fill with freshly brewed coffee. Top with half the warmed pumpkin milk mixture and add whip cream and cinnamon for a special treat!

Makes 2 servings.

This won’t be something that I do every morning, but is a nice addition to a slow-moving autumn weekend morning.

*****

Annnnnd, since we are not quite experiencing the Fall temps here in So Cal yet, here is an easy iced version for an afternoon pick-me-up and a great way to use leftover coffee.

{just place your extra coffee from the morning in the fridge so it’s nice and cold when you need it}

: Pumpkin Hazelnut Iced Coffee :

Heaping tbsp pumpkin puree

Splash milk

Splash hazelnut creamer

Leftover cold coffee from your fridge

Lots of ice

Whisk pumpkin, milk and creamer together in a small mug or bowl. It may seem a little thick, but will be fine once you add the coffee and ice. Fill tall glass with ice, pour in pumpkin hazelnut creamer and then fill with iced coffee to the top of the glass. Stir well and sweeten, if needed. I just used the whipped cream as my sweetener! Don’t forget to add a little sprinkle of pumpkin pie spice or cinnamon to your whipped cream.

It is Monday, so turn it around and make a hot or iced version of this Fall fave.

Enjoy!

XO